I’ve long touted kabocha squash, a pumpkin/squash heavily used in Japanese and Korean cooking, as one of the best among the various types (commonly found in the United States) to use in Thai cooking. This is because its texture and flavor are very close to those of the type of pumpkin commonly used in Thailand. I still stand by my opinion.
However, as I was rereading my post on stir-fried pumpkin with eggs in which I describe kabocha as having chestnut-like qualities, it suddenly occurred to me that I had entirely forgotten about another type of pumpkin/squash that I like but, for some reason, have only used in ‘Western’ dishes: potimarron*.
With the ‘marron’ part (French for ‘chesnut’) staring at me in the face all these years, I don’t understand how I’d never made the connection until now. [See this post by David Lebovitz on Roasted Potimarron]. Continue Reading →